Impress you date with this seasonal recipe for partridge pot roast
If you’ve suggested dinner at yours, wow your date with this seasonal recipe for partridge pot roast.
The partridge season runs from September to February, so October is the month when the first birds start to arrive in butchers and farm shops.
At just half the size of a pheasant, partridge only takes half an hour to roast and you’ll need one per person. Simply pop a knob of butter in the cavity and either roast the birds upside down, turning them upright to brown at the end, or cover the breast with bacon or larding fat to keep the flesh moist and juicy.
Alternatively you could spatchcock them, marinate in lemon, garlic and olive oil and then put them under the grill for 30 minutes, turning the right way up for the last five minutes so the skin is deliciously crispy.
For a slow-cooked supper that you can prepare before your date arrives, try this recipe for partridge pot roast.
Partridge Pot Roast
Serves 4
2 tbsp light olive oil or vegetable oil
4 oven ready partridges
1kg medium size potatoes, peeled and thinly sliced
2 leeks, sliced
2 tbsps plain flour
300ml chicken or vegetable stock
150ml medium dry cider
1 tsp soft lift brown sugar
3-4 sprigs tender young thyme, roughly chopped
25g butter
Method
1) Preheat the oven to 160C/Gas Mark 4.
2) Heat 1 tbsp oil in a flameproof casserole dish and fry the partridges for about 5 minutes, turning several times until well browned on all sides. Transfer to a plate.
3) Meanwhile par-boil the potato slices in a large pan of boiling water for 2 minutes. Drain and rinse in cold running water.
4) Add the remaining oil to the casserole dish and fry the leeks for 3-4 minutes, stirring occasionally until browned. Stir in the flour, scraping up any juices stuck to the bottom of the pan.
5) Remove from the heat. Gradually stir in the stock and then the cider, thyme and brown sugar.
6) Return the partridge to the casserole, pushing them amongst the vegetables. Season with salt and freshly ground black pepper.
7) Cover with overlapping slices of potato and dot with the butter. Bake for 1¼-1½ hours or until the potatoes are tender and golden brown.
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